Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. In a bowl, mix the sausage meat with the parsley and the raw egg until well combined.
Roll the eggs in flour and with dampened hands, cover the eggs with the sausage mixture pressing to adhere.
Roll the sausage-covered eggs in the breadcrumbs. Heat the oil in a deep-fryer or saucepan and fry the eggs until golden brown. Drain on paper towels and serve on lettuce.